For This House
Every Season. Every Space. All for Him.
Every Season. Every Space. All for Him.
Are you on TikTok? Okay don’t judge me, but I work in marketing and I’m not on it. 🙈 Shameful, I know. But hey, I’m no less happy for it. 😉
Anyway, I recently got on the super simple Feta Tomato Pasta recipe that was going around a few years ago on the short-form video platform and NOW I’m obsessed.
Seriously. I would love to cook from scratch more, but that’s just not in the cards for me as a full-time employee, a toddler mom, and also trying to keep up a *smidge* of a social life.
If your life sounds similar, and you appreciate meals with ingredients you can count on one hand, this is one you need to add to your rotation.
1. Oil the feta and tomatoes in the dish and sprinkle with salt and pepper, then toss in the oven at 375* for 25-30 minutes or until the tomatoes are darkening or bursting.
2. Add your selected pasta to boiling water following the instructions on the package.
3. While both are baking/boiling, chop some basil. I’m lucky enough to have had some in a pot on my deck, but your local grocer will sell fresh or pre-chopped basil depending on your area or the time of year. Don’t worry about chopping it super fine; some texture is good.
4. Before you drain your pasta, reserve a little over half a cup of pasta water. TRUST ME!! DON’T SKIP THIS STEP! You WILL regret it. I learned the hard way that something about adding a little pasta water to your homemade sauce adds just the right complement to the flavor of your dish. It combines everything in such an effortless way.
5. Remove the bursting tomatoes and feta from the oven and use a wooden spoon or another mashing tool to break up the tomatoes first, then breaking up the block of feta which should be well softened.
6. Stir the tomatoes and feta together, adding the chopped basil and slowly pouring in the pasta water to the desired consistency. Remember you want it to be smooth enough to spread over the noodles, but not so soupy that it doesn’t stick.
7. Add your deliciously homemade tomato feta sauce to the noodles and combine well. Garnish with any leftover basil and serve up!
What I love about this dish is it makes great leftovers, so I often try to make double what we actually eat in a regular dinner. As two working parents, it’s so great to have lunch leftovers in the fridge easy to grab the next day.
And the best part, it’s toddler-approved! My two year old loves it. I mean he’s also happy when I just throw butter on these tri-color noodles, but I’m sure he’s at least 3x happier when he gets to experience the extra love involved in making this from-scratch sauce for his noodles. 🤞
I hope you find this super simple from-scratch recipe as delicious and addicting for your meal planning as my family does.
Enjoy!
Only a few ingredients needed and ready in 30 minutes. That's my jam!
16 oz pasta noodles
1-2 pints cherry tomatoes
8 oz block feta cheese
1/3 cup chopped basil
1 tbsp Olive oil
Salt & pepper to taste
Preheat the oven to 375 degrees.
Center the block of feta in your baking dish, and surround with cherry tomatoes. Oil everything well and add some salt and pepper. Bake for 25 minutes.
Cook your chosen pasta noodles according to the instructions on the packaging. Be sure to reserve about half a cup of pasta water before draining.
Chop a third cup of fresh basil while your pasta and sauce are cooking.
Remove your tomato & feta baking dish from the oven. Crush the tomatoes and stir to combine with the feta. Add the pasta water slowly to make a sauce consistency.
Add the basil to the sauce for color and flavor.
Pour the sauce over your cooked noodles and mix well. Serve up and garnish with basil.
